Republic of the Philippines Department of Education

National Capital Region

DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park Antonio
J. Villegas St. Ermita, Manila

COMMERCIAL COOKING - 7

Get To Know the Basic

Tools and Equipment
for Everyday Cooking

Quarter 1 Week 1 Module 1

Most Essential Learning Competency - Utilize Appropriate Kitchen Tools,

Equipment, and Paraphernalia

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 HOW TO USE THIS MODULE

Before starting the module, I want you to set aside other tasks that will
disturb you while enjoying the lessons. Read the simple instructions below to
successfully enjoy the objectives of this kit. Have fun!
1. Follow all the contents and instructions shown on every page of this module
carefully.
2. Write the concepts about the lessons on your notebook. Writing enhances
learning which is important to develop and to keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers using the answer keycard.
5. Analyze the posttest conceptually and apply what you have learned.
6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing
the lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings
and skills did you understand from the previous lesson.
• Brief Introduction - This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding - It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire
module.

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 Lesson 1. IDENTIFY TYPES OF TOOLS,
EQUIPMENT, AND PARAPHERNALIA

EXPECTATIONS:

You will utilize appropriate kitchen tools, equipment, and

paraphernalia. Specifically, this module will help you to

• Identify the kitchen utensils and equipment commonly found in the kitchen.
• Use the kitchen tools equipment and paraphernalia properly.
• Appreciate the importance of proper usage of kitchen tools, equipment and
paraphernalia in cooking.

PRE-TEST

Direction: Read the questions carefully and encircle the letter of the
correct answer.

1. In preparing salad, you need chopping board and knife to slice vegetables
and other ingredients. Which of these cutting board is mainly used to slice
vegetables?
A. Green chopping C. Blue chopping board
B. Red chopping board D. White chopping board
2. Anna is a baker who uses traditional way of slicing bread and pastries.
What do you think is the best knife to slice breads and pastries?
A. Boning knife C. French knife
B. Chef’s knife D. Bread knife
3. Most of the time we encounter common problems in cooking dishes like
sunny side up egg and hotcake that sticks to the pan. Which of these
cookware is suitable in cooking hotcakes and eggs?
A. Frying Pan C. Stockpots
B. Teflon pan D. Double boiler
4. Kathryn loves to cook leche flan, her mom demonstrate the procedure in
making and preparing leche flan. Which of these cooking pots is
appropriate in cooking leche flan?
A. Steamer C. Stockpots
B. Wok D. Double boiler
5. Which of these kitchen knife is used mainly for peeling fruit and vegetables.
A. Boning knife C. French knife
B. Chef’s knife D. Paring knife

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 LOOKING BACK TO YOUR LESSON

Visual Thinking Approach: What Method Am I?

Directions: identify the methods of cooking based on the diagrams and its
definition. Write your answer on the provided space below.

https://tinyurl.com/act111 https://tinyurl.com/acti112 https://tinyurl.com/act113

1. Cooking methods means 2. Methods of cooking means. 3. Cooking methods means

to cook food on metal bars to cook food by exposing food to submerge something
over radiant heat. To hot dry air in an oven. completely in cooking oil.

__________________________ _________________________ _________________________

Brief Introduction
https://images.app.goo.gl/5h5SsSL59L1xtBmK9

Every tool was designed to perform a specific function in the kitchen.

In your home, you have noticed different kitchen utensils. In knife for
example, how many types and sizes do you have at home? It is important to
know because each of them performs specific uses to achieve a perfect slice.

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Kitchen Knives

There are different

kinds of knife, each with a
purpose in cooking.

Butcher knife – a large

bladed knife used for cutting
meat.
https://images.app.goo.gl/39oC9Rk2WpLvkxXq9
Chef’s knife – a device known as cook’s knife.
French knife – used to slice small portion of ingredients, chop, minced and
dice.
Boning Knife – used mostly for filleting fish or to remove meat from the bone.
Fruit and salad knife – used to prepare vegetables and fruits.
Paring knife – used to peel and section vegetables and fruits.

Another one is chopping board, how

many chopping boards do you have at home?
Did you know that there also types/colors of
chopping board?

Cutting Boards - cutting boards are often

made of wood, plastic or cork.
Color coding of cutting boards
HTTPS://IMAGES.APP.GOO.GL/VPXPIROC4UFVW1
• Green – fruits and vegetables
• Red – meat
• Blue – fish
• White – cooked foods

Cookware consists of pots and pans used

in the cooking process. There are several types
with particular uses. What are the kinds of
cookware do you have at home?. When
preparing dishes, did you know that they have
different purposes and functions?
https://images.app.goo.gl/WqxosT5R38W

Types of Cookware

Refers to the cooking pots and pans that are used during cooking.
Suacepan – is a low sided cooking pot with one long handle that is intended
to be used on top of the stove to cook food that requires boiling.

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Stockpots - are large, deep, straight-sided pots for preparing stocks and
simmering large quantities of liquids.
Saute Pan – is similar in appearance to a frying pan or skillet except that
instead of flat flared sloping side, it is about two to three inches high for frying.
Double boiler – is a cooking utensil with two saucepans that fit together.
Steamer – is a covered pot with an inside strainer that is used to cook food
with steam.
Frying pan – is a pan used for frying, searing and browning foods.
Wok – is a verastile round bottomed cooking vessel originated in China which
is ideal for stir frying.
How about Kitchen utensils and tools? Are you aware of it? Do you think you
have a few sets of kitchen utensils at home? Let’s discuss it further.

Note: You will be doing all activities with a partner. A partner may also be performing all activities so both
of you could exchange findings and ideas through constant collaboration and clear communications.

ACTIVITY 1

Activity 1.1: Sautéed Dish Starter Pack

Objective: Identify the kitchen knives and how it Is
used.
Materials & Ingredients: Chopping board, pan,
ladle, knife, onions, garlic, tomatoes, onions,
vegetable oil
Procedure:
1. Peel and cut up the onions, garlic and tomatoes into small pieces. What
kind of knife will you use when cutting these ingredients?
2. Turn on the stove to medium-high heat. Once, the pan is hot enough pour
in some vegetable oil.
3. Sauté the onions, garlic and tomatoes. Continue until cooked, then turn
off the gas stove.
---------------------------------------------------------------------------------------------
Critical Thinking Questions:
1. Ask the one who is always in charge of the kitchen. What does he/she must
consider in using kitchen tools and equipment when preparing a meal?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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2. In relation to question above, give an advice what are his/her common
practices that you think must be retained and changed?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. Try cutting the ingredients using two different knives and differentiate how
it affects the process. ______________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
---------------------------------------------------------------------------------------------
Modify and be creative
Try your own activity! You may decide what dish to cook after you sautéed onions, garlic and
tomatoes. Ex. Menudo or Monggo, then do the same procedures.
--------------------------------------------------------------------------------------------------------------------
RUBRICS/CRITERIA
5- Content is clear, focused and consistent
4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

https://tinyurl.com/kitcheq02

ACTIVITY 2

Activity 1.2: Chop it Like a Chef!

Objective: Determine the different types of chopping

boards, its specification and safety precautions that
must be observed.
Materials & Ingredients: Griller, chopping boards,
knives, barbeque sticks, fruits, vegetables, chicken breast, vegetable oil, salt
and pepper.
Procedure:
1. Cut the vegetables and chicken breast with the same size to ensure even
cooking.
2. Season the vegetables and chicken with vegetable oil, salt and pepper.
3. Thread the seasoned vegetables and chicken breast separately onto the
barbeque sticks.
4. On preheated grill, put the vegetables and chicken, turning occasionally
and brushing with the seasoning until well-marked for 10-15 minutes.

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---------------------------------------------------------------------------------------------
Critical Thinking Questions:
1. What kind and color of chopping board should you use to cut the vegetable
and chicken respectively? _________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. If you have the chance to shop for chopping boards, what would you order
and why? _________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. How will you prevent cross-contamination when using cutting board?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
---------------------------------------------------------------------------------------------
Modify and be creative
Try your own activity! You may decide what appetizer to prepare that will complement the
skewers. Ex. Sweet potatoes, then do the same procedure.
--------------------------------------------------------------------------------------------------------------------------------------

RUBRICS/CRITERIA
5- Content is clear, focused and consistent
4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

ACTIVITY 3

Activity 1.3: Quick and Easy Meaty Spaghetti

Objective: Utilized the appropriate cookware in cooking
pasta and sauce.
Materials & Ingredients: cookware, chopping boards,
knife, pasta, spaghetti sauce, ketchup, water, cheese,
hotdogs, ground pork, pepper, cheese, onions and garlic.
https://tinyurl.com/kitcheq03

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Procedure:

1. Cook pasta according to the instructions on the packaging. Drain and set
aside.
2. In a saucepan, sauté garlic and onion in vegetable oil until 1-2 minutes.
Add ground pork and brown the meat for 5 minutes.
3. Add the minced vegetables and hotdogs. Then add the tomato sauce,
ketchup, and water. Simmer for 20 minutes while stirring occasionally.
4. Pour the spaghetti sauce over pasta. Top with grated cheese then serve.

Critical Thinking Questions:

1. In the given illustration above, what kind of cookware should you use in
cooking the pasta? Why? __________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Differentiate the different cookware you used in cooking spaghetti
according to what you have learned and what you have been practicing in
your household. __________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. If the cookware designated for cooking pasta is not available in your
household what will you use instead? Why? _______________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

---------------------------------------------------------------------------------------------
Modify and be creative
Try your own activity! You may decide what dishes to prepare that will make use of the rest
of the cookware. Ex. Lumpiang Shanghai or Pansit, then do the same procedure.
--------------------------------------------------------------------------------------------------------------------------------------

RUBRICS/CRITERIA
5- Content is clear, focused and consistent
4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

Congratulations! You did a great job. Rest and relax a while

them move on the next lesson. GOOD JOB!

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 CHECK YOUR UNDERSTANDING

MAKE IT RIGHT!

HTTPS://TINYURL.COM/MFVCHOPS HTTPS://TINYURL.COM/MFVCHOP

1. Placing raw meats, 2. Frying hotdogs in 3. Using the same

fruits and vegetables casserole and cutting cutting board for raw
in one place. lemon with butcher meats, fruits and
knife. vegetables.

Critical Thinking Questions

1. Identify the food safety malpractices shown in the above illustration.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. What are the effects that may occur when the illustrations above happened
in your kitchen? __________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. How will you address the need for knowing the importance of kitchen tools
and equipment? ___________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Care and concern for others
4. What food safety practices must be observed in the kitchen?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
5. Given that food safety plays a vital role in keeping a healthy kitchen, how
will you educate and make them do it right to your family and peers?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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 RUBRICS/CRITERIA
5- Content is clear, focused and consistent
4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

REMEMBER

• The importance of cooking requires specific tools, utensils and equipment

for proper and efficient preparation of food. Every tool was designed to
perform a specific job in the kitchen. The tools, utensils and equipment are
made up of different materials that comes with certain advantages and
disadvantages.
• There are different types of knives, each with a purpose in food preparation,
and it can be difficult to know which knives are essential to your kitchen.
Like a chef’s knife, paring knife, bread knife, butchers knife and others.
There are also many specialized knives that are desigend for specific tasks.
• One of the biggest risks in food preparation is cross-contamination with
chopping boards. The kitchen cutting board is commonly used in preparing
food; color coded cutting boards play an important role in safe preparation
of food from raw meat to fresh fruits and vegetables.
• Cookware consists of pots and pans used in the cooking process. There are
several types with particular uses (saucepan, frying pan, stockpots,
steamer, and others). Each type of cookware has its own functions and uses
in food preparations.

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 POST-TEST

Direction: Match Column A with Column B. Choose the best answer. Write
your answer on the space before the number

COLUMN A COLUMN B

A. GREEN 1. What do you think is the best knife to slice breads

CUTTING BOARD and pastries?

B. STEAMER
2. Which of the following kitchen knives is used
mainly for slicing fruits and vegetables?
D. WHITE
CUTTING BOARD
3. Which of following chopping boards is mainly used
E. BREAD KNIFE to slice vegetables?
F. FRYING PAN

G. PARING KNIFE 4. Which of the following cooking pots is appropriate

H. SUACEPAN in cooking leche flan?
I.CHEF’S KNIFE
J. RED CUTTING
BOARD 5. What kind of cookware is suitable in cooking
K. TEFLON PAN hotcakes and eggs?

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 REFLECTIVE LEARNING SHEET

Name: _________________________________________Yr. & Sec: ________________

Diverge, Assimilate, Converge and Accommodate Innovative Ideas

Direction: On a short bond paper, using the Kolb’s Experiential Learning

Cycle, answer the following questions:

Concrete Experience

Based on your understanding on

the given activities, what are the
new things you have
encountered?

Active Experimentation Reflective Observation

Is there any inconsistencies

How do you feel and think of between your prior experiences
applying your ideas in your and understanding the
everyday life? importance of the lesson?
Enumerate.

Design an idea/s that will let you

perform household operations in
the easiest and fastest way?

Abstract Conceptualization

RUBRICS/CRITERIA
5- Content is clear, focused and consistent
4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

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 REFERENCES

Books References:

Bernardino, J. (2013). Technology and Livelihood Education. Quezon City: Phonix

Publishing house.
Casuga, G. P. (n.d.). K to 12 Basic Education Curriculum Technology and Livelihood
Education.

Internet References:

https://www.vectorstock.com/royalty-free-vector/flat-kitchen-with-cooking-tools-
equipment-vector-6372155
https://en.wikipedia.org/wiki/Kitchen_utensil
https://en.wikibooks.org/wiki/Cookbook:Baster
https://www.simplypsychology.org/learning-kolb.html

Acknowledgement

Writer: Redentor R. Cornejo E. RODRIGUEZ VOCATIONAL HIGH SCHOOL

Editor: Dr. Amalia S. Banate Ph.D

Reviewers: Carmelina DM Tan PSDS

Management Team: Maria Magdalena M. Lim - School Division Superintendent Manila,
Aida H. Rondilla – Chief Education Supervisor
Lucky S. Carpio – EPS and Lady Hannah C. Gillo, Librarian II - LRMS

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 KEY TO CORRECTION

PRE-TEST

1. A
2. D
3. B
4. A
5. D

POST-TEST

1. E
2. G
3. A
4. B
5. F

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